Pear and Raspberry Bars
Amber
Fruity and delicious snack bars.
Allergens: Contains dairy, eggs, gluten
Ingredients
- Ingredient
- Amount
- Pear slices in juice, drained
- 410g can
- Wholemeal self-raising flour
- 1 ½ cups
- Plain flour
- 1/4 cup
- Desiccated coconut
- 1/4 cup
- Caster sugar
- 1/3 cup
- Reduced fat milk
- 1/3 cup
- Egg
- 1 large
- Vanilla essence
- 2 tsp.
- Canola oil
- 1/3 cup
- Frozen raspberries
- 1 cup
- Rolled oats
- 1/4 cup
Method
- Preheat the oven to 160 degrees C.
- Line a 20 x 30cm slice tin with baking paper.
- Place pear slices in a food processor. Process to form a smooth puree.
- Measure flours into a large bowl, stir in the coconut and sugar.
- Whisk the milk, egg and vanilla essence in a jug. Add to the flour mixture with the pear puree and oil. Stir until just combined then gently stir in the 3/4 cup of raspberries.
- Spoon mixture into prepared slice tin and spread evenly, sprinkle the remaining raspberries and oats over the mixture.
- Bake for 30-40 mins or until cooked in centre when tested with a skewer.
- Allow to stand in the tin for about 10 minutes to cool, then transfer to a wire rack to cool.
- Slice into bars to serve.